Imma tell you sumthin’.
I used to think I was too good to be this, but I think I am nosy. Hear me out.
I just got sucked into this Facebook News Feed reading and photo stalking. And because of that, I forgot all about feeding the baby on time and giving my older daughter a bath. SO wrong! I know!
BUT, I found out that our HOT high school quarterback lost all his hair! AND, another former hotty looks like he’s very well “fed”! HA!
This was so much fun – I need to FB photo-stalk more often!!
At least I didn’t play Candy Crush for 4+ hours. I will not go down that road! Please don’t make me…
Now that I have fed, bathed, and put the girls to bed, we can talk. Just you and me. And we’re going to talk about this beautiful Cookies and Cream Flourless Chocolate Cake!
For my husband, this cake is the cake. He is a chocoholic and if he could, he would marry said cake.
Last week was his birthday, so I had to make it for him. Again.
I sure do know how to make him happy. All it takes is chocolate and cake.
I think I probably make this cake about every other month for him. I thought it was time to share it with you because, unlike the flourless chocolate cake topped with powdered sugar and/or raspberries, my cake is filled and topped with cookies! And it is so, so good – crunchy, silky, and very chocolaty. And fancy!
Now is a good time for me to look you in the eyes and tell you the same thing that I tell you every time; make this cake! You will kiss yourself for doing it! Come back and thank me. 🙂
Cookies and Cream Flourless Chocolate Cake
- 8 eggs
- 1 pound good quality chocolate , chopped
- 2 sticks butter , room temperature and cut into pieces
- 1 package (12.5-oz.) Trader Joe's Gluten Free Joe-Joe's, crushed, divided
- Preheat oven to 325.
- Set rack in the middle.
- Grease an 8-inch springform pan with butter and line the bottom with foil.
- Snap the pan closed and wrap another foil around the bottom and up the sides.
- Set the springform pan in a large roasting pan; set aside.
- Beat the eggs with mixer on high for 5 minutes, or until doubled.
- In the meantime, set up a double boiler by placing a large bowl that is safe to use on the stove over a saucepan of boiling water.
- Add chocolate and butter.
- Stir frequently with a rubber spatula until melted and smooth.
- Fold 1/3 of the egg foam into the chocolate mixture.
- Keep folding until all egg is incorporated.
- Fold in half of the remaining foam, and continue to fold until no streaks appear.
- Add in the rest of egg foam, continue to fold until incorporated.
- Fold in 2 cups crushed Joe-Joe's.
- Pour the mixture into the springform pan.
- Bring a large pot of water to a boil.
- Set the roasting pan on the oven rack, and pour enough boiling water to come halfway up the sides of the pan.
- Bake for 35 to 40 minutes, or until the edges of the cake have just started to set.
- Remove from water bath and set on a wire rack to completely cool.
- Cover with foil and refrigerate over night.
- Decorate with the rest of the crushed cookies.
- Run a knife around the edges and snap it out of the pan.
- Slice and serve.
- Refrigerate leftovers.